Breadcrumbs
| Rice and Beans
| Chickpea and cauliflower curry
| Red Lentil and Pumpkin Dahl
| Tofu Bangalore Phall
| Fake Goat curry
| Monkfish Pasanda
|
Monkfish Pasanda
The great taste of monkfish blended with pasanda gravy



Serves 2 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 20 Minutes
Ingredients |
2 Teaspoon Curry Powder |
1 Teaspoon Turmeric |
½ Teaspoon Chilli Powder |
1 Onion, finely chopped |
5 Tablespoons Vegetable Oil |
4 Garlic Cloves, crushed |
5 Cm Ginger, grated |
3 Cayenne Chillies, finely chopped |
500 Gram Monkfish Fillet, cubed |
125 Millilitre Double Cream |
2 Tablespoons Tomato Purée |
125 Gram Almonds |
2 Teaspoon Garam Masala |
4 Tablespoons Coriander Leaves, chopped |
1 Tablespoon Coriander Leaves |
Method |
Make a paste of the curry powder, turmeric and chilli powder with a little water. |
Fry the onion until translucent in the vegetable oil |
Add the garlic, ginger and chillies and stir fry on medium for a further 4 minutes. |
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds. |
Add the Monkfish pieces and seal well on all sides. |
Stir in the cream, tomato purée, ground almonds and simmer until the Monkfish is cooked stirring constantly. |
If needed add a little water to prevent the curry becoming too thick or dry. |
Now stir in the garam masala and finely chopped coriander leaves and cook for a further minute. |
Serve with the whole coriander leaves sprinkled over the top. |